Kasabi Dushi (sweet cassava and coconut cake)

Instructions

1. Preheat the oven to 180 °C and butter a 20 cm square tin.
2. Grate the cassava finely, squeeze out the excess water, then put it in a bowl.
3. Add the coconut, sugar, cinnamon and salt, then mix.
4. In another bowl, whisk the milk, melted butter, eggs and vanilla. Pour over the cassava and mix until you have a smooth batter.
5. Spread the mixture in the tin and bake for 40 to 45 minutes, until the edges are golden and the centre is firm.
6. Let it cool before cutting into squares.